Parmesan Zucchini Potato Muffins

Prepare the Vegetables: Grate the zucchini and potatoes. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy muffins.

Mix the Batter: In a large mixing bowl, combine the grated zucchini, potatoes, chopped onion, minced garlic, flour, Parmesan cheese, and baking powder. Add the beaten eggs, and season with salt and pepper to taste. Mix well to combine. Stir in the vegetable oil until the mixture is evenly coated and slightly sticky.

Fill the Muffin Tin: Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.

Bake: Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives for garnish.

Serving and Storage Tips: